I remember growing up in a small town on the outskirts of Houston, Texas && my step-mom loving Babins. Babins is a cajun seafood resturant which serves up an AMAZING bread pudding. This is as close as I can get to the actual thing! Yum!!
Pudding:
2 T. unsalted butter, softened
4 cups fat-free milk
9 cups French bread*, cut into 1/2 ” cubes and dried
2 cups sugar
1 t. cinnamon
2 t. vanilla
4 egg whites
1 egg
1/2 cup raisins
1/2 cup chopped pecans
directions:
Preheat oven to 350 degrees. Spread soft butter onto bottom and sides of a 9″ by 13″ inch baking dish. (Optional, you can also just spray the pan with nonstick spray.)
Heat milk in a saucepan until about 180 degrees, or until tiny bubbles form on the edge. Do not boil. Place dried bread cubes into a large bowl and pour hot milk over bread.
In a medium bowl, whisk together sugar, cinnamon, vanilla, egg whites and egg . Slowly add this to the bread and milk mixture, stirring as you pour it in. Stir in raisins.
Pour into prepared baking dish. Sprinkle pecans on top. Place dish into a large roasting pan and add hot water to the larger pan to a depth of about 1/2 inch. Bake for 50 minutes or until browned and set.
Bourbon Sauce
3/4 cup sugar
6 T. butter
1 large egg
1/4 cup bourbon
Combine sugar, butter and egg in a small saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165 degrees and mixture is thick, stirring constantly. Remove from heat and stir in bourbon.
Serves: 16 (1/2 cup bread pudding and 1 T. sauce)
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